3rd rabbit’s the charm ...
After two stews there was a bit of family pressure for a different dish. As I wanted to do a cold preparation, I looked into some rabbit terrines and patés ...
I narrowed it down to a rabbit and prune terrine from this recommendable book ...
And the straightforward rabbit terrine with Armagnac from this excellent book. Family voted for the latter, so it was decided.
I do cook a lot, but never had any formal training. That is usually not an issue, but with certain tasks it is a disadvantage. My way to debone the rabbit (despite reading/watching some instructables and freshly honing the knives) put a new meaning to the verb „butchering“. I will spare you the progress picture and will just proudly present you with about 700g of rabbit meat from a 1300g rabbit, chopped into small pieces ...
This was mixed with ground fatty pork, some cubed ham, garlic, onion, pepper, fresh thyme, parsley and pink salt, then a glass of Armagnac (whisky, as @liuzhou suggested, would be good, too) was added. The mixture was tightly wrapped and marinated overnight.
The next day freshly ground crustless white bread was soaked in milk, squeezed and mixed with egg and some quattre epice.
The mixture was combined with the marinated meat, some extra pepper & thyme added and filled into my grandma‘s round terrine form.
It was closed tightly with two layers of tin foil (too lazy to make the traditional water/flour dough to seal it) and popped in a bain marie into the hot oven for 2h. The leftover masse was put into ramekins, covered and baked for 30 min, both to a core temperature of 72 oC.
Before ...
After ...
They‘ll all cool overnight and tomorrow I will add some gelatinized stock with wine as a cover and the we‘ll have a tasting ... looking very forward !
